One of the lovely things about baking and sharing recipes for your loved ones is that those recipes quickly attach themselves to the people who make them. And the lovely thing about baking a recipe so often is that you tend to add a little extra butter here and there, lessen the sugar, add extra ginger and over the years you have created a recipe that only you can make - it’s one of my favourite parts about baking as the more you make something the more if will change over the years. This is one of those recipes, that is always unique to the person who baked it, but here is my take on a classic recipe from the New Zealand Edmonds Cookbook. x
Preheat oven to 190C, lightly butter and line a 20x30cm baking tin with baking paper.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Mix the flour, baking powder and ginger in a separate bowl and gradually add to the butter mix until a crumbly dough forms. Turn out onto a lightly floured board and knead until just combined. Press dough into your prepared baking tin and bake for 20 to 25min or until light golden brown.
Make the ginger icing, just before you take the biscuit base from the oven.
In a small saucepan, combine the butter, icing sugar, golden syrup and ginger. Gently melt over a low to medium heat until the butter is melted. Make sure you stir constantly and don’t allow the mixture to boil. Pour hot ginger icing over the base while still hot and cut into squares before it cools completely. Enjoy with a delicious cup of tea.